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1
Wash chicken; pat dry and season with salt and pepper.
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2
Place chicken, broth, celery, onion, and carrot in a 4 quart dutch oven; cover and bring to boil.
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3
After it boils, reduce heat.
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4
Simmer covered for 45 minutes or until chicken is tender.
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5
Reserve vegetables and 1 1/2 cups of the broth.
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6
(Remaining broth may be saved and used in your next pot of soup.
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7
).
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8
When cool enough to handle, remove chicken from bones; cut meat into bite sized pieces; set aside the chicken chunks.
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9
For sauce: melt the 1/3 cup of butter in large saucepan; stir in 1/3 cup of flour and poultry seasoning until smooth.
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10
Remove the saucepan from heat and gradually stir in milk and the reserved 1 1/2 cup of chicken broth.
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11
Bring to boiling, stirring constantly.
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12
Boil and stir for 1 minute.
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13
Remove from heat; stir in reserved chicken and vegetables.
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14
Place hot chicken mixture into a 2 quart casserole or divide up between small bread pans-if you divide this between more containers you should double the biscuit aspect of this recipe.
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15
Preheat oven to 425F.
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16
For biscuits: Combine flour, cheese, baking powder, and salt in medium sized bowl.
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17
Cut in butter until mixture resembles coarse crumbs.
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18
Stir in milk just until all ingredients are moistened.
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19
Drop biscuit dough by rounded tablespoonfuls onto chicken mixture.
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20
Bake 20 to 25 minutes or until biscuits are golden.
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21
Serve immediately, or freeze covered with aluminum foil and labeled.
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22
If you freeze, defrost in the refrigerator and reheat with foil on.
